The GI Diet Guide


No Bake Pineapple & Berry Cheese Cake

This healthy no bake cheese cake provides glycemic index watchers with a way to enjoy a dessert treat. Pineapple juice is used as a sweetener so there is no added sugar and there is a generous amount of protein too, keeping the GI very low.  
  Nutritional Information
(per slice)
Calories: 217
Protein: 14g
Fat: 10g
- Saturated: 6g
- Cholesterol: 42mg
Carbohydrate: 22g
- Sugars: 15g
Fiber: 2g
Sodium: 496mg
No Bake Pineapple & Berry Cheese Cake  


(10 Slices)
3 cups/675g light cream cheese/Philadelphia
2 cups/450g fat free cream cheese/Philadelphia
4 cups/100g roughly crushed vanilla ice cream cones/wafers
5 sheets of leaf gelatin or enough powdered gelatin to set 2/3 pint(315ml) liquid (check packet instructions)
2 tablespoons powdered milk
2 teaspoons vanilla extract
3 8oz/227g cans of pineapple in natural juices
1½ cups/8oz/227g fresh strawberries, halved
½ cup/2.5oz/75g fresh blueberries


Put the gelatin to soak in a little water. Add ½ cup/100g non fat cream cheese to the crushed vanilla cones/wafers and mix together with the tips of your fingers. Pack the mixture evenly into the bottom of a 9 inch/240mm spring form pan and put in the refrigerator.
  Step 1


Step 2  
Put the remaining cream cheese and vanilla extract in to a bowl, sprinkle in the powdered milk and stir together. Remove the pineapple from the cans, saving the juice, and chop it into fine chunks.


Draining away the water first, put the gelatin in a pan on a low heat, slowly mix in the juice from the canned pineapples. Little by little add the pineapple juice and gelatin to the cream cheese, stirring as you go.
  Step 3


Step 4  
Mix in the chopped pineapples then pour the liquid over the crushed cones/wafers in the spring form pan. Refrigerate for four hours, decorate with fruit then remove from spring form pan to serve.
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